Zia, M. P. And ALİBAŞ, İ. 2021. Influence of the drying methods on color, vitamin C, anthocyanin, phenolic compounds, antioxidant activity, and in vitro bioaccessibility of blueberry fruits. FOOD BIOSCIENCE , vol.42 .

Zia, M. P., & ALİBAŞ, İ., (2021). Influence of the drying methods on color, vitamin C, anthocyanin, phenolic compounds, antioxidant activity, and in vitro bioaccessibility of blueberry fruits. FOOD BIOSCIENCE , vol.42.

Zia, Mahrukh, And İLKNUR ALİBAŞ. "Influence of the drying methods on color, vitamin C, anthocyanin, phenolic compounds, antioxidant activity, and in vitro bioaccessibility of blueberry fruits," FOOD BIOSCIENCE , vol.42, 2021

Zia, Mahrukh P. And ALİBAŞ, İLKNUR. "Influence of the drying methods on color, vitamin C, anthocyanin, phenolic compounds, antioxidant activity, and in vitro bioaccessibility of blueberry fruits." FOOD BIOSCIENCE , vol.42, 2021

Zia, M. P. And ALİBAŞ, İ. (2021) . "Influence of the drying methods on color, vitamin C, anthocyanin, phenolic compounds, antioxidant activity, and in vitro bioaccessibility of blueberry fruits." FOOD BIOSCIENCE , vol.42.

@article{article, author={Mahrukh Parveez Zia And author={İLKNUR ALİBAŞ}, title={Influence of the drying methods on color, vitamin C, anthocyanin, phenolic compounds, antioxidant activity, and in vitro bioaccessibility of blueberry fruits}, journal={FOOD BIOSCIENCE}, year=2021}